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Apricot Souffle

A baked dessert made with apricots, apricot juice, water, ground rice, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and rice work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Apricot Souffle

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the apricot base

  1. Strain the juice from the apricots into a basin.

  2. Place the apricots in a saucepan with the juice and water.

  3. Simmer gently until reduced to a pulp.

  4. Gradually add the ground rice mixed with a small amount of liquid.

Prepare the eggs and tin

  1. Beat the yolks of the eggs separately.

  2. Beat the whites of the eggs separately.

  3. Grease a souffle tin and line it with greased paper.

Bake and serve

  1. Fold the whites into the mixture.

  2. Fill the tin half with the batter.

  3. Bake in a moderate oven until risen and set.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trapped air and yolks add richness, letting the soufflé rise and set.
Apricots
Cooked to a pulp, they supply the main flavour, sweetness and moisture of the batter.
Ground rice
Mixed into the pulp, it thickens the batter so it can hold the risen structure.

The step that matters

Folding in the whites. Whites hold the air that makes the soufflé rise. Stirring them in vigorously knocks out that air, so fold gently to keep the batter light.

Swap the apricot

How well each one fits the dish's main ingredients (rice, egg):

  1. Coconutfits better
  2. Lemonfits better
  3. Avocadofits better
  4. Apricotthe original

Fit is the average pairing score against rice, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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